Pulpo alla Gallega (Gallician Octopus)

Ingredients

3 legs of large octopus

6 large waxy potatoes / kipfler

extra virgin olive oil

sweet Spanish paprika.

sea salt flakes

2 tablespoons parsley chopped.

Method

To cook the octopus bring a large pot of unsalted water to boil. Meanwhile wash octopus under running water. When water is boiling fast, plunge octopus in for 15 seconds then remove. Allow the water to boil again then repeat four times allowing the water to reach the boil between the dunkings.

On the last dunking leave octopus in the water for approximately 40 minutes. It should be tender and the outside pink layer still intact. Carefully remove from water and allow to cool to room temperature. Reserve water

Cook the potatoes in the octopus water for about 20-30 minutes until they are tender. Remove and allow them to cool until cool enough to peel.

With a sharp knife slice the octopus tentacles into 1cm discs. Slice the potato into similar sized discs. Arrange the potato on several smaller sized plates and cover each round of potato with a slightly smaller piece of octopus. Drizzle each dish with sea salt flakes a little extra virgin olive oil, sweet Spanish paprika and finely chopped parsley. Serve immediately.